{"id":3645,"date":"2024-11-11T17:28:49","date_gmt":"2024-11-11T16:28:49","guid":{"rendered":"https:\/\/thehungryyankee.com\/botifarra-esparracada\/"},"modified":"2025-02-13T15:49:39","modified_gmt":"2025-02-13T14:49:39","slug":"botifarra-esparracada","status":"publish","type":"post","link":"https:\/\/thehungryyankee.com\/ca\/botifarra-esparracada\/","title":{"rendered":"Botifarra esparracada"},"content":{"rendered":"

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CUINA CATALANA<\/h3>\n

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La botifarra esparracada \u00e9s un plat essencial de la tardor a Catalunya, que combina la salsitxa m\u00e9s emblem\u00e0tica de la regi\u00f3 amb bolets silvestres. En aquesta recepta utilitzo rovellons, que hi aporten un sabor r\u00fastic i boscat\u00e0, capturant a la perfecci\u00f3 l\u2019ess\u00e8ncia de la tardor catalana.<\/h2>\n

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<\/i>\u00a0<\/span> 45 minuts\u00a0 \u00a0 \u00a0<\/span><\/strong> <\/i>\u00a0<\/span> per Anthony Hadley<\/strong><\/p>\n

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<\/i>\u00a0<\/span> 45 minuts<\/strong><\/p>\n

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<\/i>\u00a0<\/span> per Anthony Hadley<\/strong><\/p>\n

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M\u2019encanta la tardor\u2014\u00e9s una de les meves \u00e8poques preferides de l\u2019any, nom\u00e9s superada per la primavera. Malauradament, la tardor sembla fer-se cada cop m\u00e9s curta aqu\u00ed al Mediterrani. No obstant aix\u00f2, quan l\u2019estiu comen\u00e7a a esvair-se, no puc evitar sentir una gran il\u00b7lusi\u00f3 perqu\u00e8 marca l\u2019inici de quelcom que em fa molt feli\u00e7: la temporada de bolets a Catalunya<\/strong>. Coneguda localment com la temporada de \u201cca\u00e7ar bolets\u201d, sol tenir lloc entre octubre i novembre, tot i que la seva durada pot variar en funci\u00f3 dels canvis de temperatura i les pluges.<\/em><\/p>\n

La botifarra esparracada<\/strong> \u00e9s un plat perfecte per a la tardor, combinant un dels aliments c\u00e0rnics m\u00e9s emblem\u00e0tics de Catalunya amb els tresors vegetals de la temporada, com ara els bolets silvestres. A la meva recepta, faig servir un dels bolets m\u00e9s apreciats del pa\u00eds, els rovellons<\/strong>, per crear un plat r\u00fastic que exemplifica tot all\u00f2 que es pot desitjar del menjar d\u2019aquesta \u00e8poca.<\/em><\/p>\n

[\/et_pb_text][et_pb_image src=\u00bbhttps:\/\/thehungryyankee.com\/wp-content\/uploads\/2024\/12\/IMG_1987.png\u00bb alt=\u00bbRovellons\u00bb title_text=\u00bbRovellons\u00bb _builder_version=\u00bb4.27.3″ _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||4px||false|false\u00bb border_radii=\u00bbon|8px|8px|8px|8px\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][et_pb_text content_tablet=\u00bb<\/p>\n

Rovellons acabats de ca\u00e7ar<\/i><\/p>\n

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Rovellons acabats de ca\u00e7ar<\/p>\n

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Rovellons acabats de ca\u00e7ar<\/i><\/p>\n

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Qu\u00e8 \u00e9s la botifarra?<\/h2>\n

La botifarra<\/strong> \u00e9s una salsitxa tradicional que ocupa un lloc d\u2019honor a la cuina catalana. Rica i saborosa, es prepara amb carn de porc de gran qualitat, sal i una barreja d\u2019esp\u00e8cies, sovint amb ingredients addicionals com all o herbes per potenciar-ne el sabor. Hi ha diverses variacions regionals i estacionals, cadascuna amb el seu toc distintiu. Per exemple, la botifarra d\u2019ou<\/strong> incorpora ou, cosa que li dona un to groguenc caracter\u00edstic, mentre que la botifarra negra<\/strong> o el botifarr\u00f3<\/strong> es fa amb sang de porc, semblant a la morcilla<\/em> d\u2019altres parts d\u2019Espanya o al black pudding<\/em> del Regne Unit.<\/p>\n

La botifarra cl\u00e0ssica t\u00e9 un perfil de sabor similar a una salsitxa italiana no picant o a una bratwurst<\/em>. Normalment se serveix amb seques en una combinaci\u00f3 simple per\u00f2 ic\u00f2nica que \u00e9s molt estimada arreu de Catalunya. Tamb\u00e9 \u00e9s una de les estrelles dels \u00e0pats fets a la brasa, formant part de les graellades de carn, o de les cal\u00e7otades<\/strong> tradicionals, on el seu gust fumat i sabor\u00f3s combina a la perfecci\u00f3 amb els cal\u00e7ots torrats i la seva salsa.<\/p>\n

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Botifarra a la graella<\/p>\n

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Botifarra a la graella<\/p>\n

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Botifarra a la graella<\/p>\n

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La meva recepta de botifarra esparracada<\/h2>\n

La principal variaci\u00f3 d\u2019aquesta recepta dep\u00e8n dels bolets que utilitzeu. Quan s\u00f3n de temporada, prefereixo els rovellons<\/strong>, per\u00f2 el punt fort d\u2019aquest plat \u00e9s la seva simplicitat i versatilitat. Podeu fer-lo amb ceps<\/strong>, rossinyols<\/strong>, m\u00fargoles<\/strong> o fins i tot amb xampinyons<\/strong>, segons el que tingueu a m\u00e0.<\/p>\n

Algunes versions no hi posen ceba, per\u00f2 per a mi \u00e9s indispensable. No nom\u00e9s hi aporta una profunditat deliciosa i una dol\u00e7or subtil, sin\u00f3 que tamb\u00e9 \u00e9s un element clau en el sofregit de quasi totes les receptes tradicionals catalanes, com ara el fricand\u00f3<\/strong>, on tamb\u00e9 acompanya perfectament la carn i els bolets.<\/p>\n

Pel que fa a la botifarra, no m\u2019acaba de conv\u00e8ncer la idea de fer-ne mandonguilles. Prefereixo mantenir-la estripada en trossos irregulars<\/strong>. Aquesta t\u00e8cnica no nom\u00e9s resulta m\u00e9s atractiva visualment, sin\u00f3 que tamb\u00e9 fa honor al nom del plat, ja que \u201cesparracar\u201d vol dir \u2018fer estrips\u2019 o \u2018esquin\u00e7ar\u2019.<\/p>\n

Acabo el plat amb una picada<\/strong> senzilla d\u2019all i julivert<\/strong>, que esquitxo pel damunt just abans de servir.<\/p>\n

Finalment\u2014i aix\u00f2 potser us sorprendr\u00e0\u2014hi afegeixo una culleradeta de salsa de soja, inspirada en la recepta del xef Ferran Adri\u00e0<\/strong><\/a>. Aquest toc inesperat refor\u00e7a la profunditat del sabor amb un punt d\u2019umami que eleva el plat. Una petita addici\u00f3 amb un gran resultat.<\/p>\n

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Botifarra esparracada amb rovellons a la llauna<\/p>\n

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Botifarra esparracada amb rovellons a la llauna<\/p>\n<\/p>\n

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Botifarra esparracada amb rovellons a la llauna<\/p>\n

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Preparats per llen\u00e7ar-vos-hi vosaltres mateixos? Continueu llegint per veure la llista completa d\u2019ingredients i les instruccions pas a pas.<\/p>\n

<\/strong><\/em><\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_3″ disabled_on=\u00bbon|on|off\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb sticky_position=\u00bbtop\u00bb sticky_limit_bottom=\u00bbsection\u00bb motion_trigger_start=\u00bbbottom\u00bb sticky_position_tablet=\u00bbnone\u00bb sticky_position_phone=\u00bbnone\u00bb sticky_position_last_edited=\u00bbon|desktop\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_image src=\u00bbhttps:\/\/thehungryyankee.com\/wp-content\/uploads\/2024\/06\/aboutMe_pic@2x-1.png\u00bb alt=\u00bbAquarel\u00b7la about me\u00bb title_text=\u00bbAquarel\u00b7la about me\u00bb force_fullwidth=\u00bbon\u00bb admin_label=\u00bbAbout me image\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb background_image=\u00bbhttps:\/\/thehungryyankee.com\/wp-content\/uploads\/2024\/06\/aboutMe_background@2x-1.png\u00bb background_size=\u00bbstretch\u00bb module_alignment=\u00bbcenter\u00bb custom_margin=\u00bb|0px||0px|false|false\u00bb custom_padding=\u00bb|16%||16%|true|true\u00bb border_radii=\u00bbon|50%|50%|50%|50%\u00bb border_width_all=\u00bb2px\u00bb border_color_all=\u00bb#FFFFFF\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][et_pb_text admin_label=\u00bbAbout me text\u00bb _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMerriweather||||||||\u00bb text_font_size=\u00bb16px\u00bb text_line_height=\u00bb24px\u00bb header_4_font=\u00bbMerriweather|900|||||||\u00bb header_4_text_color=\u00bb#343434″ header_4_font_size=\u00bb26px\u00bb custom_margin=\u00bb||22px|||\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

Sobre mi<\/h4>\n

I\u2019<\/span>m Anthony, the Hungry Yankee!<\/em>
Soc un noi d\u2019<\/span>un poble petit de Calif\u00f2rnia que es va instal\u00b7lar a la gran ciutat de Barcelona l\u2019<\/span>any 2006. Acompanya\u2019<\/span>ns a mi i a la meva petita companya peludeta, la Mimosa, mentre preparo\u00a0<\/span>\u00e0pats casolans tant de la meva terra natal, els EUA, com de la meva terra adoptiva, Catalunya.<\/span>
Bon profit!<\/strong><\/em>\u00a0<\/span>\ud83e\udd58\ud83c\udf77<\/span><\/p>\n

[\/et_pb_text][et_pb_text admin_label=\u00bbRead more link\u00bb _builder_version=\u00bb4.25.1″ _dynamic_attributes=\u00bblink_option_url\u00bb _module_preset=\u00bbdefault\u00bb text_font=\u00bb||||on|||#33CCCC|\u00bb text_text_color=\u00bb#33CCCC\u00bb text_font_size=\u00bb16px\u00bb custom_margin=\u00bb-12px|||||\u00bb link_option_url=\u00bb@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF9saW5rX3VybF9wYWdlIiwic2V0dGluZ3MiOnsicG9zdF9pZCI6IjgwIn19@\u00bb global_colors_info=\u00bb{}\u00bb]Llegeix-ne m\u00e9s [\/et_pb_text][et_pb_text admin_label=\u00bbText\u00bb _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMerriweather|900|||||||\u00bb text_text_color=\u00bb#343434″ text_font_size=\u00bb26px\u00bb background_color=\u00bbrgba(215,189,209,0.5)\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb48px||24px|38px|false|false\u00bb border_radii=\u00bboff|8px|8px||\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

Segueix-me<\/p>\n

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\n
Subscriu-te al butllet\u00ed per rebre les \u00faltimes receptes.<\/div>\n<\/div>\n

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Convida\u2019m a una copa de sangria!<\/strong><\/h4>\n

Fes clic a continuaci\u00f3 si voldries ajudar a mantenir aquest projecte en marxa.\u00a0<\/span>Moltes gr\u00e0cies!<\/strong><\/em> <\/strong><\/em>\ud83e\udd17<\/b><\/strong><\/p>\n

[\/et_pb_text][et_pb_code _builder_version=\u00bb4.27.0″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb]<\/a>[\/et_pb_code][et_pb_text admin_label=\u00bbView more categories text\u00bb _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMerriweather||||||||\u00bb text_font_size=\u00bb16px\u00bb text_line_height=\u00bb24px\u00bb header_4_font=\u00bbMerriweather|700|||||||\u00bb header_4_text_color=\u00bb#343434″ custom_margin=\u00bb||0px|||\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

Veure m\u00e9s categories<\/h4>\n

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Ingredients per fer botifarra esparracada<\/em><\/h2>\n

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For 2 people<\/p>\n

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\u2014 1 ceba<\/strong> dol\u00e7a o de Figueres, de mida mitjana
\u2014 250 g de botifarra<\/strong>
\u2014 400 g de bolets<\/strong>
\u2014 60 ml (4 cullerades) d\u2019oli d\u2019oliva<\/strong> verge extra
\u2014 1 culleradeta de salsa de soja baixa en sodi o fosca
\u2014 1 branqueta de farigola<\/strong> fresca
\u2014 250 ml (1 tassa) de vi blanc<\/strong> sec
\u2014 1 cullerada de julivert<\/strong> picat (opcional, per decorar)
\u2014 Sal i pebre blanc al gust<\/p>\n

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Com fer la botifarra esparracada<\/em> pas a pas<\/h2>\n

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Mise en place.<\/strong> Talleu la ceba a daus petits o a rodanxes fines (per a aquesta recepta, tallar-la a daus funciona millor per obtenir una textura m\u00e9s suau). Piqueu finament l\u2019all i el julivert, i talleu els bolets a trossos de mida mossegada. Traieu la botifarra del budell i esparraqueu-la en trossos petits i iguals.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_4,3_4″ make_equal=\u00bbon\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb3px|||||\u00bb custom_css_main_element=\u00bbdisplay: flex; \u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_4″ module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMerriweather|800|||||||\u00bb text_text_color=\u00bb#764f73″ text_font_size=\u00bb30px\u00bb width=\u00bb30px\u00bb custom_margin_tablet=\u00bb\u00bb custom_margin_phone=\u00bb|0px|||false|false\u00bb custom_margin_last_edited=\u00bbon|phone\u00bb custom_padding_tablet=\u00bb\u00bb custom_padding_phone=\u00bb|0px|||false|false\u00bb custom_padding_last_edited=\u00bbon|phone\u00bb module_alignment_tablet=\u00bb\u00bb module_alignment_phone=\u00bbleft\u00bb module_alignment_last_edited=\u00bbon|phone\u00bb global_colors_info=\u00bb{}\u00bb]2. [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb3_4″ module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMerriweather|–et_global_body_font_weight|||||||\u00bb text_line_height=\u00bb30px\u00bb custom_margin=\u00bb|||-200px|false|false\u00bb custom_margin_tablet=\u00bb-4%|||-80%|false|false\u00bb custom_margin_phone=\u00bb-6%|4%||-70%|false|false\u00bb custom_margin_last_edited=\u00bbon|phone\u00bb custom_padding=\u00bb|||0px|false|false\u00bb text_font_size_tablet=\u00bb16px\u00bb text_font_size_phone=\u00bb16px\u00bb text_font_size_last_edited=\u00bbon|tablet\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

Picada d\u2019all i julivert.<\/strong> Col\u00b7loqueu la meitat de l\u2019all picat en un morter o en un processador d\u2019aliments amb una mica de sal. Tritureu-lo fins que es formi una pasta. Afegiu-hi el julivert i continueu picant fins que quedi ben barrejat. Incorporeu-hi 2 cullerades d\u2019oli d\u2019oliva, just per cobrir lleugerament la pasta, i reserveu.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_4,3_4″ make_equal=\u00bbon\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb3px|||||\u00bb custom_css_main_element=\u00bbdisplay: flex; \u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_4″ module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMerriweather|800|||||||\u00bb text_text_color=\u00bb#764f73″ text_font_size=\u00bb30px\u00bb width=\u00bb30px\u00bb custom_margin_tablet=\u00bb\u00bb custom_margin_phone=\u00bb|0px|||false|false\u00bb custom_margin_last_edited=\u00bbon|phone\u00bb custom_padding_tablet=\u00bb\u00bb custom_padding_phone=\u00bb|0px|||false|false\u00bb custom_padding_last_edited=\u00bbon|phone\u00bb module_alignment_tablet=\u00bb\u00bb module_alignment_phone=\u00bbleft\u00bb module_alignment_last_edited=\u00bbon|phone\u00bb global_colors_info=\u00bb{}\u00bb]3. [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb3_4″ module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMerriweather|–et_global_body_font_weight|||||||\u00bb text_line_height=\u00bb30px\u00bb custom_margin=\u00bb|||-200px|false|false\u00bb custom_margin_tablet=\u00bb-4%|||-80%|false|false\u00bb custom_margin_phone=\u00bb-6%|4%||-70%|false|false\u00bb custom_margin_last_edited=\u00bbon|phone\u00bb custom_padding=\u00bb|||0px|false|false\u00bb text_font_size_tablet=\u00bb16px\u00bb text_font_size_phone=\u00bb16px\u00bb text_font_size_last_edited=\u00bbon|tablet\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

Coeu la botifarra i els bolets.<\/strong> Escalfeu una paella gran a foc mitj\u00e0 i afegiu-hi la botifarra esparracada. Coeu-la fins que quedi daurada i caramel\u00b7litzada, uns 5\u20137 minuts. Traieu-la de la paella i reserveu-la. A la mateixa paella, afegiu-hi 1 cullerada d\u2019oli d\u2019oliva i coeu els bolets, remenant de tant en tant, fins que se n\u2019evapori l\u2019aigua i agafin un color daurat, uns 7\u201310 minuts. Retireu els bolets i reserveu-los.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_4,3_4″ make_equal=\u00bbon\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb3px|||||\u00bb custom_css_main_element=\u00bbdisplay: flex; \u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_4″ module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMerriweather|800|||||||\u00bb text_text_color=\u00bb#764f73″ text_font_size=\u00bb30px\u00bb width=\u00bb30px\u00bb custom_margin_tablet=\u00bb\u00bb custom_margin_phone=\u00bb|0px|||false|false\u00bb custom_margin_last_edited=\u00bbon|phone\u00bb custom_padding_tablet=\u00bb\u00bb custom_padding_phone=\u00bb|0px|||false|false\u00bb custom_padding_last_edited=\u00bbon|phone\u00bb module_alignment_tablet=\u00bb\u00bb module_alignment_phone=\u00bbleft\u00bb module_alignment_last_edited=\u00bbon|phone\u00bb global_colors_info=\u00bb{}\u00bb]4. [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb3_4″ module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMerriweather|–et_global_body_font_weight|||||||\u00bb text_line_height=\u00bb30px\u00bb custom_margin=\u00bb|||-200px|false|false\u00bb custom_margin_tablet=\u00bb-4%|||-80%|false|false\u00bb custom_margin_phone=\u00bb-6%|4%||-70%|false|false\u00bb custom_margin_last_edited=\u00bbon|phone\u00bb custom_padding=\u00bb3px|||0px|false|false\u00bb text_font_size_tablet=\u00bb16px\u00bb text_font_size_phone=\u00bb16px\u00bb text_font_size_last_edited=\u00bbon|tablet\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

Coeu la ceba.<\/strong> A la mateixa paella, afegiu-hi 30 ml d\u2019oli d\u2019oliva i incorporeu-hi la ceba tallada a daus ben petits. Grateu els trossets caramel\u00b7litzats que hagin quedat de la cocci\u00f3 de la botifarra i els bolets amb una esp\u00e0tula per integrar-n\u2019hi el sabor. Salpebreu la ceba, i aboqueu-hi 60 ml de vi blanc per aixecar els sucres de la paella. Coeu la ceba fins que estigui tova i transl\u00facida, uns 5 minuts. Afegiu-hi l\u2019all restant, la salsa de soja i la farigola, i remeneu fins que comenci a desprendre aroma.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_4,3_4″ make_equal=\u00bbon\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb3px|||||\u00bb custom_css_main_element=\u00bbdisplay: flex; \u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_4″ module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMerriweather|800|||||||\u00bb text_text_color=\u00bb#764f73″ text_font_size=\u00bb30px\u00bb width=\u00bb30px\u00bb custom_margin_tablet=\u00bb\u00bb custom_margin_phone=\u00bb|0px|||false|false\u00bb custom_margin_last_edited=\u00bbon|phone\u00bb custom_padding_tablet=\u00bb\u00bb custom_padding_phone=\u00bb|0px|||false|false\u00bb custom_padding_last_edited=\u00bbon|phone\u00bb module_alignment_tablet=\u00bb\u00bb module_alignment_phone=\u00bbleft\u00bb module_alignment_last_edited=\u00bbon|phone\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

5.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb3_4″ module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMerriweather|–et_global_body_font_weight|||||||\u00bb text_line_height=\u00bb30px\u00bb custom_margin=\u00bb|||-200px|false|false\u00bb custom_margin_tablet=\u00bb-4%|||-80%|false|false\u00bb custom_margin_phone=\u00bb-6%|4%||-70%|false|false\u00bb custom_margin_last_edited=\u00bbon|phone\u00bb custom_padding=\u00bb|||0px|false|false\u00bb text_font_size_tablet=\u00bb16px\u00bb text_font_size_phone=\u00bb16px\u00bb text_font_size_last_edited=\u00bbon|tablet\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

Munteu el plat.<\/strong> Torneu a abocar els bolets i la botifarra a la paella, juntament amb els 190 ml restants de vi blanc. Deixeu que faci xup-xup a foc mitj\u00e0-baix durant uns 5 minuts, o fins que l\u2019alcohol s\u2019evapori i els sabors s\u2019hagin integrat completament.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_4,3_4″ make_equal=\u00bbon\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb3px|||||\u00bb custom_css_main_element=\u00bbdisplay: flex; \u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_4″ module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMerriweather|800|||||||\u00bb text_text_color=\u00bb#764f73″ text_font_size=\u00bb30px\u00bb width=\u00bb30px\u00bb custom_margin_tablet=\u00bb\u00bb custom_margin_phone=\u00bb|0px|||false|false\u00bb custom_margin_last_edited=\u00bbon|phone\u00bb custom_padding_tablet=\u00bb\u00bb custom_padding_phone=\u00bb|0px|||false|false\u00bb custom_padding_last_edited=\u00bbon|phone\u00bb module_alignment_tablet=\u00bb\u00bb module_alignment_phone=\u00bbleft\u00bb module_alignment_last_edited=\u00bbon|phone\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

6.<\/p>\n

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Serviu.<\/strong> Per acabar, escampeu-hi la picada d\u2019all i julivert al damunt i serviu immediatament.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbPlayfair Display|900|||||||\u00bb text_font_size=\u00bb36px\u00bb background_image=\u00bbhttps:\/\/thehungryyankee.com\/wp-content\/uploads\/2024\/07\/aboutMe_background@2x.png\u00bb background_size=\u00bbstretch\u00bb text_orientation=\u00bbcenter\u00bb width=\u00bb40%\u00bb width_tablet=\u00bb40%\u00bb width_phone=\u00bb90%\u00bb width_last_edited=\u00bbon|phone\u00bb module_alignment=\u00bbcenter\u00bb custom_padding=\u00bb44px|44px|44px|44px|true|true\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

Bon profit!<\/em><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00bb1″ disabled_on=\u00bboff|off|off\u00bb _builder_version=\u00bb4.27.0″ _module_preset=\u00bbdefault\u00bb background_color=\u00bbrgba(215,189,209,0.5)\u00bb background_enable_image=\u00bboff\u00bb background_position=\u00bbbottom_center\u00bb custom_padding=\u00bb0px||4px|||\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_row _builder_version=\u00bb4.27.0″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.27.0″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text admin_label=\u00bbAbout me text\u00bb _builder_version=\u00bb4.27.0″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMerriweather||||||||\u00bb text_font_size=\u00bb16px\u00bb text_line_height=\u00bb24px\u00bb header_4_font=\u00bbMerriweather|900|||||||\u00bb header_4_text_color=\u00bb#343434″ header_4_font_size=\u00bb26px\u00bb custom_margin=\u00bb||10px||false|false\u00bb custom_padding=\u00bb24px||||false|false\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

Convida\u2019m a una copa de sangria!<\/strong><\/h3>\n

[\/et_pb_text][et_pb_text admin_label=\u00bbAbout me text\u00bb _builder_version=\u00bb4.27.0″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMerriweather||||||||\u00bb text_font_size=\u00bb16px\u00bb text_line_height=\u00bb24px\u00bb header_4_font=\u00bbMerriweather|900|||||||\u00bb header_4_text_color=\u00bb#343434″ header_4_font_size=\u00bb26px\u00bb custom_margin=\u00bb||10px||false|false\u00bb custom_padding=\u00bb1px||||false|false\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

Pots col\u00b7laborar amb aquest projecte fent clic al bot\u00f3 de sota. <\/span>Thanks a bunch!<\/strong><\/em>\ud83e\udd17<\/b><\/strong><\/p>\n

[\/et_pb_text][et_pb_code _builder_version=\u00bb4.27.0″ _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbcenter\u00bb custom_margin=\u00bb23px|0px|||false|false\u00bb custom_padding=\u00bb|0px|||false|false\u00bb global_colors_info=\u00bb{}\u00bb]<\/a>[\/et_pb_code][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00bb1″ _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb background_image=\u00bbhttps:\/\/thehungryyankee.com\/wp-content\/uploads\/2024\/06\/watercolor_green@2x.png\u00bb background_position=\u00bbbottom_center\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_row _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb header_3_font=\u00bbMerriweather|900|||||||\u00bb header_3_text_color=\u00bb#343434″ header_3_font_size=\u00bb30px\u00bb custom_margin=\u00bb||-1px|||\u00bb custom_padding=\u00bb||7px|||\u00bb hover_enabled=\u00bb0″ header_3_text_align_tablet=\u00bbcenter\u00bb header_3_text_align_phone=\u00bbcenter\u00bb header_3_text_align_last_edited=\u00bbon|tablet\u00bb global_colors_info=\u00bb{}\u00bb sticky_enabled=\u00bb0″]<\/p>\n

Altres receptes que et poden agradar…<\/h3>\n

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Segueix-me<\/p>\n

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Subscriu-te al butllet\u00ed per rebre les darreres receptes.<\/p>\n

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Sobre mi<\/h4>\n

I’m Anthony, the Hungry Yankee! <\/em>
Soc un noi d’un poble petit de Calif\u00f2rnia que es va instal\u00b7lar a la gran ciutat de Barcelona l’any 2006. Acompanya’ns a mi i a la meva petita companya peludeta, la Mimosa, mentre preparo \u00e0pats casolans tant de la meva terra natal, els EUA, com de la meva terra adoptiva, Catalunya.<\/span>
Bon profit!<\/strong><\/em> \ud83e\udd58\ud83c\udf77<\/span><\/p>\n

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Llegeix-ne m\u00e9s<\/p>\n

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Veure m\u00e9s categories<\/h4>\n

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CUINA CATALANALa botifarra esparracada \u00e9s un plat essencial de la tardor a Catalunya, que combina la salsitxa m\u00e9s emblem\u00e0tica de la regi\u00f3 amb bolets silvestres. En aquesta recepta utilitzo rovellons, que hi aporten un sabor r\u00fastic i boscat\u00e0, capturant a la perfecci\u00f3 l\u2019ess\u00e8ncia de la tardor catalana.\u00a0 45 minuts\u00a0 \u00a0 \u00a0 \u00a0 per Anthony Hadley\u00a0 […]<\/p>\n","protected":false},"author":2,"featured_media":2730,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[47,49],"tags":[],"class_list":["post-3645","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuina-catalana","category-main-course-ca"],"yoast_head":"\nBotifarra esparracada - The Hungry Yankee<\/title>\n<meta name=\"description\" content=\"Botifarra esparracada is a quintessential autumn dish in Catalonia, combining the region\u2019s most iconic sausage with wild mushrooms.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thehungryyankee.com\/ca\/botifarra-esparracada\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Botifarra esparracada - 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